Appetizers and Side dishes — By Ben on 01 July 2011
Rajas Vegetable Skillet

Rajas and zucchini

Another week and another month are gone. And what’s worse is that half of another year is gone, too. Where did June go? I really don’t want to think much about this. I’ve been having such a great time and eating such amazing food down here in Mexico that I really don’t care if time’s flying by. And that’s just half of it. Some new projects have come up (one of them involving catering. I’m very excited about it!). I’ve met some great people down here and one very especial person will probably be back in my life soon. 2011 has been a good year for me and I want to celebrate it the best way I know how, with delicious food.

This dish was inspired by a picture I saw on foodgawker. It linked tot this beautiful blog post. I didn’t follow that recipe. I rather tried to recreate a traditional Mexican side dish called rajas. Rajas is not a dish by itself, but rather an ingredient. We call rajas the long strips of poblano peppers that we add to a lot of dishes. It might be a kind of salsa for tacos or a side dish. Poblano peppers are my favorite kind of peppers and I try to incorporate them in as many dishes as possible. And that’s what made this veggie skillet a great taste.

Rajas with zucchini

Rajas Vegetable Skillet
Author: 
Recipe type: Side Dish
Cuisine: Mexican
 
Ingredients
  • •1 poblano pepper
  • •2 TBSP olive oil
  • •1/4 white onion, sliced
  • •2 medium size zucchinis, sliced
  • •2 medium size carrots, sliced
  • •1 red bell pepper, julienned
  • •1/2 cup corn kernels
  • •salt and pepper to taste
Instructions
  1. Roast and clean the poblano pepper. Deseed and cut in long thin strips. Set apart.
  2. Heat an iron cast skillet and add the olive oil. Saute onion until translucent.
  3. Add the rest of the vegetables and let them cook until they start to brown. About 13 minutes.
  4. Mix in the strips of poblano pepper.
  5. Add salt if desired and freshly ground pepper.
  6. Serve hot and enjoy.
  7. I served this with tortas de papa (potato fritters) and Mexican rice, a delicious meatless dinner.

Tortas de papa

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(17) Readers Comments

  1. A delightful side dish! It contains some of my favorite veggies. I could eat it alon e, as main course…

    Cheers,

    Rosa

  2. Looks delicious. I love what the corn does to the visual. P.S. I bet it would be great with a little cotija or other white cheese sprinkled on top.

    • Joan, I thought about that too late. But it's indeed a great idea :)

  3. I love how simple this is! It really lets the flavors of the veggies stand on their own. I'm so glad this has been such a good year for you Ben! You deserve it!

  4. I love a good vegie dish…that looks mighty delicious Ben. Glad things are slowly working out for you.

  5. yes and any leftovers would be fabulous in an omelet or a nice cheesy burrito. right? Mmm. I'm really hungry now. I shouldn't look at food blogs this late.

  6. It sounds as though the move to Mexico has broght out your inner foodie ben, not that you haven't always tantalized us with creative Mexican dishes, but think of all the ingredients available to you!

  7. Isn't it crazy how time flies?? Yay to the catering! This would be a surefire winner.

  8. Simple yet beautiful. You do shoot the most tantalizing photos!

  9. Ben this looks fabulous. Believe it or not I am working on herbed roasted veggies as I write this comment. I hope mine comes out as beautiful as yours….Also was going to do turnip cakes…Great minds think alike…..Have a wonderful weekend…I cannot believ that its July already…

  10. Ben, this is on colorful and appetizing skillet, the perfect side dish for summer. Enjoy your stay in Mexico.

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